Hearty Lentil Shepherds Pie with Vegetables

This hearty lentil shepherds pie with vegetables is comfort food at its absolute best. Packed with chunky veg, earthy lentils, and rich savoury gravy, it’s the perfect dish for a cosy night in. Topped with buttery, fluffy mash and baked until golden and bubbling, it’s a classic that even the meat-lovers in your life will devour. Whether you’re vegetarian, flexitarian, or just looking for an easy way to eat more plant-based meals, this shepherd’s pie delivers all the flavour and satisfaction of the traditional version – and it’s super simple to make. You can also prep it ahead and bake when needed, making it a brilliant family dinner or meal-prep winner.

If you’re after more cosy veggie comfort food, don’t miss our Creamy Spinach & Ricotta Stuffed Shells – another hearty dish that’s perfect for a meat-free night.

Hearty Lentil Shepherds Pie with Vegetables

A hearty, veggie-packed shepherd’s pie with rich lentils and buttery mash – the ultimate meat-free comfort food.

Servings 4

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

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Ingredients

  

For the filling:

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 carrots diced
• 2 celery sticks diced
• 2 cloves garlic crushed
• 250 g mushrooms chopped
• 2 tbsp tomato purée
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika optional but fab
• 200 g dried green or brown lentils or 2 x 400g tins, drained
• 500 ml vegetable stock
• 1 tbsp soy sauce or Worcestershire sauce vegan if needed
• Salt & pepper to taste

For the mash:

• 800 g potatoes peeled and chopped
• 50 g butter or vegan butter
• Splash of milk or plant-based milk
• Salt & pepper
• Optional: a handful of grated cheddar for the top or vegan cheese

Instructions

 

• Boil the potatoes in salted water for about 15 minutes until tender. Drain the potatoes and mash them with a masher like this with the butter and a splash of milk until smooth and creamy. Season well and set aside.
• Heat the oil in a large pan. Add the onion, carrot, and celery, and cook for 5 minutes until starting to soften. Stir in the garlic and mushrooms, and cook for another 5 minutes until everything is golden.
• Stir in the tomato purée, thyme, rosemary, and smoked paprika. Cook for 1–2 minutes to bring out the flavours.
• If using dried lentils, add them now along with the stock. If using tinned lentils, reduce stock to about 300ml. Stir in the soy sauce or Worcestershire. Simmer for 25–30 minutes (20 if using tinned lentils) until the lentils are tender and the mixture is rich and saucy. Season well.
• Preheat the oven to 200°C (fan 180°C). Spoon the lentil mixture into an ovenproof dish like this. Top with the mash, fluffing it up with a fork. Sprinkle with grated cheese if using – a grater like this works a treat.
• Bake for 20–25 minutes until golden and bubbling. Let it sit for 5 minutes before digging in!

Course: Main Course

Cuisine: British

Keyword: comfort food, meat-free, vegetarian